Formal Hall Begins Again

Tuesday hailed the beginning of Formal Hall for Lent Term and we began in style. A first course of spicy carrot and lentil soup was followed by a traditional roasted sirloin of beef with all the trimmings.

Wednesday kicked off with an amuse bouche of pea and coconut veloute with coconut foam, quickly folowed by citrus cured salmon confited in olive oil with caviar. A lovely free-range chicken with mango and black olive followed and we finished with carrot cake, cinnamon ice cream and cream cheese frosting!

Onto Thursday and a roulade of lemon sole and smoked salmon (see below) was lovingly finished with a vermouth and dill veloute.

To follow the fish we served one of my favourite dishes, Escallop of Pork Marsala. I first made this dish in 1988 at the age of 22, whilst working as a Saute Chef for The Multnomah Athletic Club in Portland Oregon. The flavour of Marsala wine when combined with pan-fried pork escallop, veal jus and cream is simply unforgetable! I'll always have happy memories of the time i spent at the MAC.

Escallop of Pork Marsala

To finish last nights dinner we served vanilla creme brulee with vanilla sorbet and pistachio cake.

I hope you're all enjoying formal at Pembroke

Formal Hall Menu Lent Term Week 1

Feast Night Formal Hall
Tuesday 12th January

Spicy carrot and lentil soup

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Roast Sirloin of Beef

Yorkshire pudding, roast potatoes and caramelised red cabbage

Red wine jus

(V) Hazelnut and Lentil Loaf

Yorkshire pudding, roast potatoes and caramelised red cabbage

Red wine jus

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Mr Wibbleys soufflé

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Dessert and Petit Fours

Feast Night Formal Hall

Wednesday 13th January

Amuse Bouche

Pea and coconut veloute with coconut foam

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Citrus cured confit of salmon with caviar

Orange confit and coriander coulee

(V) Roasted Fennel with pureed almonds

Pernod and saffron

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Free Range chicken Fillet

Mango puree, olive sauce, champ potato with brunoise

(V) Homemade Linguini with broccoli and Stilton cream

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Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder

Graduate Formal Hall

Thursday 14th January

Roulade of Lemon sole and Smoked Salmon

Dill veloute

(V) Mushrooms and Tarragon

In Filo with white wine sauce

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Escallop of Pork Marsala

Seasonal vegetables and sautéed potatoes

(V) Mille Feuille of Eggplant

Mozzarella, tomato, basil and olive

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Vanilla Crème Brulee

Pistachio cake and vanilla sorbet

Formal Hall

Friday 15th January

Salad of Haricots Verts, Tomato Tartare and chive oil

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Roulade of Trout with a Prawn Mousse

Pomme de terre puree, spinach, vanilla and saffron sauce

(V) Sweet Potato Ravioli

Sage Cream and spinach

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Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream

Formal Hall

Saturday 16th January

Apple, walnut, gorgonzola and Parma ham salad with honey

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Belly of pork sous vide

Spinach risotto, spring onion roasted shallot jus

(V) Spinach and butternut squash risotto

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Poached winter fruits in a warm pomegranate sangria

With puff pastry and elderflower ice cream

Formal Hall

Sunday 17th January

Homemade Smoked Haddock Fish Cakes

Hollandaise sauce and lemon

(V) Warm cauliflower Puree with Toasted Sourdough, toasted almonds and gremolata
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Roast Leg of Lamb

Chateau potatoes, panache, mint sauce

(V) White Bean Cassoulet with dumplings

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Apple and Blackberry Crumble

Crème Anglaise

Win Free Divine Fairtrade Chocolate

Would you like a free bar of Divine Fairtrade Chocolate?

Please empty your nearest kitchen of all the crockery, glasses and cutlery that belong in the hall. Return them during lunch today, or next week and recieve a free chocolate bar*

 *minimum number of returned items apply

"Lead the way, apply to be a PA"

Applications now open for Easter and Summer Programme Assistant (formerly TA) positions with the International Programmes Department at

www.pem.cam.ac.uk/ip/pajobs/

Last Night's Formal Hall Wednesday 25th November

Amuse Bouche

Parmesan Cornet with Pea Sorbet

Salmon Tartare Tian

With micro herbs and lemon dressing

V-roasted field mushrooms with poached egg, spinach, and Hollandaise sauce

Five Spiced Rubbed Filet of Pork Sous Vide

With carrot and butternut squash puree, egg fried rice and blood orange gastrique

V- Egg Fried Rice with Asian Vegetable Pancakes

Caramelised Apple Tarte Tatin

With Vanilla Ice Cream

We hope you enjoyed your meal!